Recipes from The white ribbon cook book

Records 301 to 350 of 688, in reading order. Each links to a modern interpretation.

Herb Powder (for winter use)p. 65 Parsley (to keep for winter use)p. 66 Garlic Vinegarp. 66 A Useful Catsupp. 66 Mushroom Catsupp. 66 Forcemeat (for Fowls)p. 66 Forcemeat Balls for Soupp. 66 Quenellesp. 66 Sage and Onion Stuffing (for Pork, Ducks, Geese)p. 66 Oyster Forcemeat (for Roast or Boiled Turkey)p. 66 Yeast (1)p. 68 Yeastp. 68 Home-Made Bread (1)p. 68 Home-Made Bread (2)p. 69 White Breadp. 69 Fine Wheat Breadp. 69 Plain Breadp. 69 Brown Breadp. 70 Rice and Wheat Breadp. 70 French Breadp. 70 Sago Sconesp. 70 Butter Rollsp. 70 Tienna Rollsp. 70 Boston Brown Breadp. 70 Rye Breadp. 70 Corn Breadp. 71 Corn Bread Steamedp. 71 Bread Omeletp. 71 Barley Sconesp. 71 Rusksp. 71 French Rollsp. 72 French Rollsp. 72 Cinnamon Rollsp. 72 Parkinp. 72 Breakfast Rollsp. 72 Graham Biscuitsp. 72 Sally Lunnp. 72 Breakfast Muffinsp. 72 Graham Muffinsp. 72 Rice Muffinsp. 72 Oatmeal Muffinsp. 72 Crumpetsp. 73 Wafflesp. 73 Italian Breadp. 73 Waffles (without Yeast)p. 73 Rice Wafflesp. 73 Crackersp. 73 Beaten Biscuitp. 73 Beaten Biscuitp. 73 Puff Biscuitp. 73